Banana Millet Cake
A soft, eggless Banana Millet Cake made with ripe bananas, jaggery, and a mix of wheat and millet flour. Lightly spiced with cardamom and perfect for Jain diets, this wholesome treat is naturally sweet, easy to make, and can even be steamed for a healthier twist.
Ingredients
- ¾ cup Ripe banana mashed
- ½ cup Wheat flour
- ½ cup Sorghum
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Cardamom powder
- ½ cup Jaggery or coconut sugar
- ¼ cup Oil
- 2 tbsp Chopped walnuts or seeds optional
- ¼ to ½ cup Plant-based milk or water adjust as needed
- 1 tsp Lemon juice or vinegar
Instructions
- Preheat oven to 170°C. Grease a cake tin.
- In a bowl, mash together banana, jaggery, oil, and lemon juice.
- In another bowl, sieve wheat flour, millet flour, baking powder, baking soda, and cardamom powder.
- Combine the wet and dry ingredients. Gradually add milk or water to get a smooth, pourable batter.
- Fold in chopped walnuts or seeds (if using)
- Pour the batter into the greased tin.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely, slice, and enjoy!